Position the rack in the center of the oven and preheat the oven to 400F. To prepare the muffins tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet
Whisk the flour, dried cranberries, chopped pecans, sugar, baking powder, and salt in a medium bowl until well combined. Set aside.
In a large bowl, lightly whisk the eggs. Whisk in the milk, almond extract, melted butter, and vanilla. Then stir in the flour mixture with a wooden spoon until moistened.
Fill the prepared tins three-quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 18 minutes, or until the muffins are lightly browned with rounded tops. A toothpick inserted into the center of one muffin should come out with a few moist crumbs attached.
Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffing back and forth to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (57g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 79 (44%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 55.3mg||17 %|
|Sodium 33.5mg||1 %|
|Potassium 78.6mg||2 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 18.9g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 178
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